Description
This Mongolian Chicken is crispy, tender, and coated in a sweet, savory, and slightly spicy sauce. A takeout favorite made at home in under 30 minutes, it features juicy chicken pieces tossed in a rich garlic-soy glaze, perfect over steamed rice or noodles. It’s quick, easy, and guaranteed to impress!
Ingredients
Units
Scale
For the Chicken:
- 500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil (for frying)
For the Mongolian Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar (optional, for extra tang)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For Garnish:
- Chopped green onions
- Sesame seeds
- Red pepper flakes (optional for heat)
Instructions
1. Prepare the chicken:
- In a bowl, toss the chicken pieces with cornstarch, garlic powder, salt, and pepper until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until golden and crispy (about 4-5 minutes per side). Remove and set aside.
2. Make the sauce:
- In the same skillet, add a little more oil if needed.
- Sauté garlic and ginger for 1-2 minutes until fragrant.
- Add soy sauce, water, brown sugar, sesame oil, and rice vinegar. Stir until the sugar dissolves.
- Bring the sauce to a simmer, then add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
3. Combine and serve:
- Add the crispy chicken back to the pan and toss to coat in the sauce.
- Cook for an additional 2-3 minutes until the chicken is heated through and glazed.
- Garnish with green onions, sesame seeds, and red pepper flakes if you like it spicy.
Notes
- Use chicken thighs for a juicier texture.
- Add vegetables like bell peppers or broccoli for extra nutrition.
- For a gluten-free version, use tamari instead of soy sauce and a gluten-free cornstarch alternative.